Re: Craig’s NY Pizza
Quote from: Howitzer21 on Today at 02:55:07 PMThat’s an impressive cornicicone for a 350g 16″ pie. Was this with All
Read moreAuthor: wh08ni
Re: Dough balls never smooth
How long are you fermenting?
Read moreDough balls never smooth
Dough balls never smooth ! Whether it’s all trumps King Arthur any recipe from 55-75 hydration I can never form
Read moreRe: Craig’s NY Pizza
Quote from: Howitzer21 on Today at 02:55:07 PMThat’s an impressive cornicicone for a 350g 16″ pie. Was this with All
Read moreRe: Post a Pic of Your Pie – Daily Update
It looked OK in preparation but the finished bake it slid all over. I had to try it.
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Re: Today’s Bread
Baked a naturally leavened cinnamon swirl loaf before having to go to work today. We had to put down our
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Re: PJ’z sourdough pizza experiment in Chefman Home Slice Oven
Quote from: meetme@midnight on Today at 11:57:07 AMHow did it taste? I was missing pickled chiles, but otherwise very good!
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Re: Pizza on Gabriola
Pizza and snow is a nice combo, but it combines best with (m)any type(s) of weather if you ask me!
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Re: Baking UNDER a pizza steel to brown the top?
Quote from: easysauce on Today at 02:06:14 PMAs in the subject, we have a small gas oven max 500F –
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Re: Post a Pic of Your Pie – Daily Update
Quote from: meetme@midnight on Today at 11:53:34 AMLooks good to me. Wine bottle rolled or otherwise. Thanks. It did taste
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